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Файл:Английский язык для бакалавров профиля «Технология хлеба, кондитерских и макаронных изделий». Учебное пособие
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Причастие в английском языке представляет собой неличную
A broken cup lay on the table
Разбитая чашка лежала на столе.
When filled aseptically, the
containers were closed with
solder.
При асептическом заполнении контейнеры закрывали припоем.
not asking – не спрашивая
not having asked – не спросив.
Food serves as fuel for the body
providing energy to support body
activity.
Еда служит топливом для тела,
снабжая энергией, чтобы поддерживать его деятельность.
The washed open cans are filled
with cherries and sugar syrup.
Вымытые открытые банки заполняются вишней и сахарным сиропом.
глагольную форму, которая наряду со свойствами глагола имеет свойства прилагательного или наречия.
Обладая свойствами прилагательного, причастие служит определением к существительному, т.е. обозначает признак предмета. Но в
отличие от прилагательного, этот признак указывает на действие или
состояние предмета (a running man, a dancing girl, a smiling boy), а не
на его качества (a big part, a bad day, a good night):
Обладая свойствами наречия, причастие служит обстоятельством к действию, выраженному сказуемым:
Отрицательная частица not ставится перед причастием:
Participle I Simple выражает действие, одновременное с действием, выраженным глаголом-сказуемым.
Perfect Participle I употребляется для выражения действия, предшествующего действию, выраженным глаголом-сказуемым и переводится деепричастием совершенного вида, оканчивающимся на –в и –я или
придаточным предложением причины.
6. Переведите данные предложения на русский язык.
1. Knowing the volume, the pressure and the temperature of the gas, we
can determine the state of its mass.
2. The apparatus roasting cocoa beans is called a roaster.
3. Roasters are classified as to the kind of fuel employed.
4. Of all the manipulations involved in the manufacture of chocolate the
roasting of beans is one of the most important.
5. The mill reported to have been modernized has been incorporated by
the firm.
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7. Retarding the growth of microorganisms refrigeration furnishes conditions for food preservation.
8. Frozen foods when held at proper temperatures undergo changes
slowly.
9. The biological changes occurring in the industrial processing of food
are of great importance.
10. Having been canned, meat can be stored for some years.
7. Переведите данные предложения на английский язык.
1. Плавающее тело вытесняет некоторое количество воды.
2. Проводя один из своих опытов, он серьезно пострадал.
3. Будучи помещенным на открытом воздухе, железо ржавеет и
разрушается.
4. Развивающиеся бактерии используют пищевые составляющие
для питания.
5. Улучшенная тара позволяет производить огромное количество
консервированных пищевых продуктов.
6. Соевые бобы, имеющие особенно высокое содержание белка,
становятся все более важным продуктом питания.
7. Хранение в холодильнике в холодильных камерах при температуре выше нуля является широко используемым методом консервации пищевых продуктов.
8. Картофель является важнейшим источником витамина С, также
являясь хорошим источником некоторых витаминов.
9. Продукты, которые не потребляются в свежем виде, могут использоваться людьми в регионах, расположенных далеко от производственной зоны.
10. Консервированная еда также может подвергаться порче из-за
недостаточной стерилизации или коррозии банки.
Проверьте свой перевод.
1. A floating body displaces some water.
2. Making one of his experiments he was seriously injured.
3. Being placed in the open air iron rusts and deteriorates.
4. The developing bacteria use food constituents for their nourishment
needs.
5. The improved containers make possible the production of the great
amount of canned foods.
6. The soya beans having a particularly high protein content are becoming
an increasingly important food product.
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7. Chilled storage in refrigerated chambers at temperatures above freezi
ng
is a widely used food preservation method.
8. Potatoes are the most important source of vitamin C, as well as being
good source of some В vitamins.
9. The products that are not consumed in fresh condition can be used
by
people in regions located far from the production area.
10. Canned foods can also be exposed to deterioration because of insufficient sterilization or corrosion of the can.
Text B Proteins, fats and carbohydrates
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках.
diet ['daɪət], carbon ['ka:bən], hydrogen ['haɪdrəʤən], oxygen
['ɔksɪʤən], nitrogen ['naɪtrəʤən], sulphur ['sʌlfə], phosphorus ['fosfərəs],
enzyme ['enzaɪm], hormone ['hɔːməun], component [kəm'pəunənt] biological [ˌbaɪəu'lɔʤɪk(ə)l)], portion ['po:∫ən], soya ['soiə], synthesis ['sɪnθəsɪs],
antibody ['æntɪˌbɔdɪ]
2. Прочитайте и переведите слова, исходя из значений слов, данных
в скобках.
hydrogen ['haɪdrəʤən] (водород) – hydrolytic; place [pleɪs] (место) – to replace – replacement; to form [fɔːm] (формировать) –
formation; to solve (растворять) – solution – solvent – soluble; oxygen
['ɔksɪʤən] (кислород) – oxidize ['ɔksɪdaɪz]
a
3. Прочитайте и переведите текст.
Proteins, fats and carbohydrates are known to bе the most essential
nutrients in the diet. Proteins in human diet can be obtained from both animal and vegetable sources, the most important being meat, eggs, fish, cereals, legumes, seeds and nuts. In general, foods obtained from animals contain more protein than foods obtained from plants, although some vegetable
materials such as soya beans have a high protein content. Vegetable proteins have the advantage of being cheaper than animal proteins.
Proteins are complex organic substances, containing the elements:
carbon, hydrogen and oxygen. All proteins also contain nitrogen and some
contain sulphur and phosphorus. When foods are eaten the proteins are digested by hydrolytic enzymes and are absorbed into the bloodstream as
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amino acids. These amino acids are used in the synthesis of new proteins
needed for energy, growth, maintenance and replacement of body cells, the
latter occurring in all people at all stages of their life. Besides, protein is
necessary for the formation of enzymes, antibodies and some hormones.
Fats are also the necessary component of living tissues and essential
in human nutrition. They supply a major portion of man's energy, giving
more than twice as much energy as proteins and carbohydrates. The natural
foods which contribute the largest amounts of fats to our diet are the animal
products – meat, dairy products, eggs, fish and seafood.
Fruits and vegetables contain little quantity of fat (between 0.1 and
1 per cent). But some of them are rich sources of fats. Thus, a ripe olive
contains about 20 % of fat. Nuts are very rich in fat. Walnuts, for example,
have about 64 % of fat.
Fats in the diet accomplish numerous functions. They are primary
energy sources. Excess fat is stored in the adipose tissue where it has three
functions: a) it constitutes an energy reserve; b) it forms an insulating layer
under skin and maintain a constant body temperature; c) fat stored in the
adipose tissue around delicate organs such as the kidneys protects them
from physical damage. Fats are also solvents for the fat-soluble vitamins
(A, D, E and K) that are introduced in the diet in the fatty portion of the
food.
Carbohydrates are also of great importance for human nutrition.
They supply a major portion of man's energy and are primary derived from
plant materials, e.g. cereals, vegetables and fruits. These substances accomplish a number of functions in the body. They are oxydized in the cells,
are broken down in a series of reactions and energy is released when this
takes place. Any excess of carbohydrates is converted into fat that is stored
mainly in the liver and all over the body.
4. Ответьте на следующие вопросы.
1. What are the most essential nutrients in the diet?
2. What souses do we obtain proteins from?
3. What do proteins contain?
4. What supplies a major portion of man's energy?
5. What foods contribute the largest amounts of fats?
6. What are the functions of fat in the body?
7. What are the functions of carbohydrates in the body?
8. What does the excess of carbohydrates leads in?
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5. Выучите слова к тексту.
legume ['legjuːm]
плод бобовых
substance ['sʌbst(ə)n(t)s]
вещество
latter ['lætə]
последний
ripe [raɪp]
зрелый, созревший, спелый
walnut ['wɔːlnʌt]
грецкий орех
accomplish [ə'kɔmplɪʃ]
выполнять
primary ['praɪm(ə)rɪ]
главное, основное
adipose ['ædɪpəus]
жировой
tissue ['tɪʃuː]
ткань, материя
insulating layer
изолирующий слой
derive [dɪ'raɪv]
получать, извлекать
release [rɪ'liːs]
освобождать, выпускать
excess [ɪk'ses]
избыток, излишек
Active
Passive
Indefinite
Perfect
reading
having read
being read
having been read
Неличные формы глагола (герундий)
Герундий является неличной формой глагола. Он имеет свойства как глагола, так и существительного и всегда выражает действие
как процесс. В русском языке соответствующей формы нет. По своим
функциям герундий – существительное:
smoking – курение
understanding – понимание
Формы герундия совпадают с формами причастия, и образуются
по тем же правилам, что и причастия.
Отрицательная форма герундия образуется при помощи частицы
not, которая ставится перед ним:
for coming in time – за то, что пришел вовремя
for not coming in time – за то, что не пришел вовремя
Поскольку формы герундия в русском языке нет, то он переводится существительным, инфинитивом, деепричастием, глаголом в
личной форме или придаточным предложением.
85
Герундий в форме Indefinite выражает действие одновременное
Microbial growth may be
prevented by either decreasing or
increasing the temperature.
Микробный рост может быть
предотвращен либо снижением,
либо повышением температуры.
Storing food at a temperature in the
range of 0–5 °C we prevented the
microbial growth.
Храня пищу при температуре в
диапазоне 0–5 ° C, мы предотвращали рост микробов.
I don’t remember having seen him
before.
Я не помню, чтобы я его раньше
видел.
с действием, выраженным глаголом-сказуемым:
Герундий в форме Perfect выражает действие, предшествовав-
шее действию, выраженному глаголом в личной форме:
6. Переведите данные предложения на русский язык.
1. Understanding of .the composition of foods had to wait for several discoveries in chemistry.
2. The engineers spoke about using a new press.
3. I insist on being given the opportunity of continuing our work.
4. Arabia is believed to be the birth-place of cheese-making.
5. In making edible foods from cereals various methods for grinding the
grain, for making the dough and for baking have been in use from the earliest times.
6. We can’t make good bread without knowing the properties of all the ingredients.
7. Practically no macaroni goods are produced now without being enriched.
8. It is possible to destroy microorganisms by holding the food at a high
temperature for a definite period of time.
9
. The dried pasta is allowed to cool to ambient temperature before
being packed.
10. Pasteur's being one of the earliest investigators of the connecti
on
between microorganisms and certain diseases of man, animals and
plants is a well-known fact.
. Переведите данные предложения на английский язык.
7
1. Помещение пищи в рассолы определенной концентрации способствуют брожению.
2. Этот метод производства масла продолжает использоваться на некоторых заводах.
3. Ферментация не помешала человеку извлечь практическую п
из этого продукта.
ользу
86
4. Пищевые продукты часто являются сложными веществами, способными удовлетворять различные потребности организма.
5. Охлаждение широко используется как средство сохранения скоропортящихся продуктов.
6. Некоторые химические вещества способствуют консервации пищи,
замедляя или предотвращая рост микроорганизм
ов.
7. В последние годы внимание было сосредоточено на проблеме разработки низкобюджетных продуктов, богатых белком, либо путем более полного использования местных белковых ресурсов, либо путем
исследования новых типов, таких как одноклеточный белок, вырабатываемый микроорганизмами.
8. Увеличение количества овощей и фруктов в рационе может
снизить
риск развития некоторых заболеваний.
9. Расщепление некоторых минеральных соединений выделяет энергию, когда это необходимо.
10. Белки представляют собой сложные органические вещества, содержащие элементы: углерод, водород и кислород.
Проверьте свой перевод.
1. Placing foods in brines of certain concentration promotes fermentation.
2. This method of butter-making continues being used in some plan
ts.
3. Fermentation did not prevent man from taking practical advantages of
this product.
4. Foods are often complex substances capable of meeting different
body
needs.
5. Refrigeration is widely used as a mean of preserving perishable foods.
6. Certain chemicals help to preserve food by retarding or preventing the
growth of microorganisms.
7. In recent years attention has been focused on the problem of developi
ng
lowcost protein rich foods either by making fuller use of local protein resources or by investigating new types, such as singlecell protein produced
by microorganisms.
8. An increase in the amounts of vegetables and fruits in the diet may
have
the effect of reducing the risk of developing several deseases.
9. The breaking down of some mineral compounds releases energy w
hen
required.
10. Proteins are complex organic substances, containing the elements: carbon, hydrogen and oxygen.
87
Text C Vitamins
Упражнения
1. Прочитайте и переведите слова, имеющие общий корень в англий-
ском и русском языках.
retinol [`retinol], carotene [`kærətin], cholecalciferol
[ˌkɒlɪkalˈsɪf(ə)rɒl], tocopherol [tɒˈkɒfərɒl], dehydro-cholesterol
[diːˌhʌɪdrə(ʊ)kəˈlɛstərɒl], antioxidant["ænti'oksidənt], thiamine
[θaiə΄mi:n], riboflavin [ˌrʌɪbə(ʊ)ˈfleɪvɪn], dermatitis [ˌdɜːmə'taɪtɪs], conjunctivitis [kənˌʤʌŋktɪ'vaɪtɪs], niacin [nai΄sin], appetite [æpitait], stool
[΄stu:l], pyridoxine [ˌpɪrɪˈdɒksɪn], enzyme [en΄zaim], bacteria
[bæk΄tiəriə], anemia [ə΄nimjə]
2. Прочитайте и переведите слова, исходя из значений слов, данных
в скобках.
to maintain [mein`tein] (поддерживать) – maintenance
['meɪnt(ə)nən(t)s]; rachitis [ræ`kaitis] (рахит) – antirachitic; clot (тромб,
сгусток) – to clot, clotting; nerve [`nə:v] (нерв) – nervous system; intestine (кишка, кишечник) – small (large) intestine; straw (солома), berry
(ягода) – strawberry; part (часть) – partly, to take part; to irritate (раздражать) – irritability; to fail (провалить) – failure; rich (богатый) –
enriched; leaf (лист) – leafy vegetables; digestion (пищеварение) – digestive tract.
3. Прочитайте и переведите текст.
Vitamins are a group of chemical substances, most of which have
been identified during this century as vital to the body. At first, scientists
labeled each with a letter, but when their chemical composition was discovered, they were all given names. However, the letter classification is
still in use.
Vitamins can be classified according to the substances in which they
are dissolved. There are two groups:
1. Fat-soluble vitamins: vitamins A, D, E, and K.
2. Water-soluble vitamins: vitamin С and the vitamin-B complex.
Fat – soluble vitamins
Vitamin A (retinol) is required for growth, especially bones and
teeth, and very important for eyesight. Vitamin A occurs in animal foods
and in certain vegetables as carotene, which the body changes to vitamin A.
88
Foods which are rich in vitamin A are butter, cheese, cream, eggs, fish oil,
fruits, liver, milk.
Vitamin D (cholecalciferol). The antirachitic or "sunshine" vitamin,
really stores sunshine in food. When the body gets ultra-violet rays of the
sun, a substance under skin (dehydro-cholesterol) is turned into cholecalciferol, which is stored in the liver, to be used as required. Vitamin D is
essential for the development and maintenance of bones and teeth, which
contain large amount of calcium and phosphorus. Vitamin D helps to absorb these minerals. Sources of vitamin D are: butter and egg yolk, fish
liver oil, oily fish.
Vitamin E (tocopherol) affects muscle tone and the condition of the
nervous system. It is a very affective antioxidant. The best sources of vitamin E are the vegetable oils, butter, eggs, green leaves and liver.
Vitamin K is necessary for normal clotting of the blood after an inju-
ry. Foods rich in vitamin К are cabbage, cauliflower, fish liver.
Water – soluble vitamins
Vitamin С (ascorbic acid) is required for the production of blood,
for making connective tissue which connects the body cells together, absorbs iron from the small intestine. The best sources of this vitamin include: citrus fruits, peppers, black currents, strawberries, vegetables, tomatoes.
В-complex vitamins
At one time it was thought that vitamin B was a single compound,
but further research revealed that it is made up of at least 13 substances,
that’s why it is called the vitamin – B complex.
Thiamine (B1) takes part in metabolic reactions that release energy
from carbohydrate. It is required for the normal growth, for the function
and maintenance of the nerves. A deficiency may cause depression, irritability, difficulty in concentration, defective memory. Important sources of
thiamine are: whole grain bread and cereals, meat, milk, liver, nuts, vegetables.
Riboflavin (В2) is essential for normal growth, and is required for
the release of energy from food, especially amino-acids and fat. A deficiency of riboflavin can result in failure to grow and skin dermatitis and
conjunctivitis. Foods that are good sources of riboflavin are: whole grain or
enriched bread and cereals, cheese, eggs, green leafy vegetables, meat, liver, milk.
89
Nicotinic acid (niacin) is essential for growth and normal function-
to identify
устанавливать, отождествлять
to label
метить, категоризировать
composition
структура
eyesight
зрение
essential
важный
absorb
впитывать
affect
влиять
condition
состояние, условие
injury ['ɪnʤ(ə)rɪ]
рана, повреждение
cabbage
капуста
cauliflower [`koliflauə]
цветная капуста
ing of the skin and the digestive tract. A deficiency of it results in dermatitis, loss of memory, depression, loss of appetite, loose and frequent stools.
Foods that have niacin are: enriched or whole grain bread and cereals,
meat, liver.
Pyridoxine (B6) is essential for good health. It is especially important for cellular activities. Good food sources are heart, liver, meat,
seeds and whole wheat.
Cobalamin (B12) is required for the metabolism of amino-acids and
other enzyme systems in the body. Cobalamin is produced in the intestines
by bacteria, and is only found in useful amounts in animal foods. A deficiency of cobalamin causes anemia.
4. Ответьте на следующие вопросы.
1. List the functions of vitamin A and D.
2. List the sources of retinol.
3. List the food sources of vitamin D.
4. What is the link between vitamin D and the minerals calcium and phosphorus?
5. What are the functions of vitamins E and K?
6. List the function and the main sources of vitamins E and K.
7. What are the functions of vitamin C?
8. What is the connection between vitamin C and iron?
9. List the main sources of vitamin C?
10. Name the vitamins in the B group.
11. List the functions and food sources of the B vitamins.
5.Выучите слова к тексту.
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